+

© 2024 The Grill Dads All Rights Reserved

Gringo Taco

Cook Time 20 Minutes

Serves 4

1 pound ground beef
3 tablespoons taco seasoning
12 small flour tortillas
1 cup pico de gallo
1 cup shredded Mexican cheese blend
Cilantro, optional garnish
Crema, optional for garnish
Hot sauce, optional for garnish

Heat a large skillet or flattop to medium to high heat. Add the ground beef and break up with a spatula. Cook until browned, continuing to break up the beef. Add the taco seasoning and cook for 1 minute more until fragrant.

Toast the tortillas on the flattop or in another small pan. Build the tacos by filling with beef, pico de gallo, and shredded cheese. Fill with your favorite garnishes.

Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment: Cancel reply

Print Pin

Course Dinner, Lunch, Meal Prep

Keyword Beef, Cheese, Ground beef, Piedmontese, Tacos

Cook Time 20

Servings 4

Ingredients

1 pound ground beef
3 tablespoons taco seasoning
12 small flour tortillas
1 cup pico de gallo
1 cup shredded Mexican cheese blend
Cilantro optional garnish
Crema optional for garnish
Hot sauce optional for garnish

Instructions

Heat a large skillet or flattop to medium to high heat. Add the ground beef and break up with a spatula. Cook until browned, continuing to break up the beef. Add the taco seasoning and cook for 1 minute more until fragrant.
Toast the tortillas on the flattop or in another small pan. Build the tacos by filling with beef, pico de gallo, and shredded cheese. Fill with your favorite garnishes.

Video

Provoleta Chimichurri

Cook Time 20 Minutes

Serves 4

1 pound ground beef
3 tablespoons taco seasoning
12 small flour tortillas
1 cup pico de gallo
1 cup shredded Mexican cheese blend
Cilantro, optional garnish
Crema, optional for garnish
Hot sauce, optional for garnish

Heat a large skillet or flattop to medium to high heat. Add the ground beef and break up with a spatula. Cook until browned, continuing to break up the beef. Add the taco seasoning and cook for 1 minute more until fragrant.

Toast the tortillas on the flattop or in another small pan. Build the tacos by filling with beef, pico de gallo, and shredded cheese. Fill with your favorite garnishes.

Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment: Cancel reply

Print Pin

Course Appetizer, Snack

Keyword Appetizer, Cheese

Cook Time 10

Servings 2

Ingredients

For the chimichurri

1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
2 tablespoons fresh oregano leaves
5 to 6 cloves garlic
2 teaspoons red pepper flakes
2 tablespoons red wine vinegar
1 tablespoon sherry vinegar
Kosher salt for seasoning
Olive oil about 1/2 cup for chimichurri, plus more for seasoning the bread

8 ounces thick sliced provolone cheese
1 large baguette cut into 1/2 thick slices

Instructions

Make the chimichurri first by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.
Heat a grill for two zone cooking with one side set to high. Preheat two small cast iron skillet over high heat and the move to the indirect side to keep warm. Make sure the cheese steaks are cold and put them over direct high heat to brown for just 2 minutes. Flip these cheese steaks into the hot cast iron skillets. Cook covered until the cheese is melted and bubbly about 2 to 3 minutes more. Meanwhile brush the baguette slices with olive oil and grill until charred, about 1 minute per side.
Serve the hot cheese with a big dollop of chimichurri and baguette for dipping.

Video